Instant Pot Vegetarian Chili
A comforting Instant Pot Vegetarian Chili for the best spicy, thick, and hearty, dinner. It's the tastiest chili ever and it's vegetarian (and vegan!). This easy vegetarian chili is made with beans, quinoa, veggies, and sweet corn.
Servings: 6 people
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion,, diced
- 1 jalapeño,, diced
- 6 cloves garlic,, minced
- 2 tablespoons tomato paste
- 2 medium bell peppers,, I used red and orange, diced
- ½ cup quinoa
- 1 tablespoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon red chili powder
- 2 teaspoons dried oregano
- 1, 10 oz can diced tomatoes and green chilies
- ½ cup corn,, I used frozen
- 3 cups vegetable broth,, low sodium
- 1 ½ teaspoon salt + more to taste
- 1 teaspoon sugar
- 1, 16 oz can black beans,, no salt added, drained and rinsed
- 1, 16 oz can pinto beans,, no salt added, drained and rinsed
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon lime juice
Garnish Options
- cilantro
- scallions
- sour cream or greek yogurt
- avocado
Instructions
- Heat the Instant Pot on saute mode.
- Add the olive oil and once heated, add the onions. Stir frequently and cook the onions until nicely golden brown, stirring occasionally, about 5 minutes.
- Add the garlic, jalapeños, and tomato paste, and cook for 2-3 minutes, stirring frequently, until tomato paste starts to turn darker.
- Stir in the chili powder, cumin, paprika, and oregano and combine well until fragrant.
- Add the bell peppers and cook for about 3-4 minutes until they start to soften. If your pot starts to brown, stir in ¼ cup of vegetable broth to deglaze.
- Add the quinoa and toast for 1 minute.
- Add the diced tomatoes and green chilies, corn, vegetable broth, salt, and sugar and combine well.
- Close the Instant Pot lid, sealed position. Press "Manual" mode for 8 minutes. Once the time is up, quick release the valve to release the pressure and carefully open the lid.
- Add the pinto beans and black beans. Press "Saute" mode on the instant pot and adjust to low. Simmer the chili (make sure the IP is on the lowest setting) for about 10 minutes, stirring occasionally.
- Turn the Instant Pot off. Stir in the vinegar, and lime juice. Combine well and adjust salt and sugar to your taste preference.
- Serve warm with chopped cilantro, sliced scallions, sour cream, greek yogurt, avocado, or tortilla chips.
Notes
This dish is spicy. If you prefer to keep your dish mild. Reduce the jalapeno to ½, and reduce the chili powder to ½ teaspoon. You may omit those all together as well.
Nutrition Info
Serving: 1cup | Calories: 288kcal | Carbohydrates: 47g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1187mg | Potassium: 795mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1646IU | Vitamin C: 61mg | Calcium: 110mg | Iron: 5mg
Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!